Pichet Ong grew up in Thailand, Hong Kong and Singapore. After graduating from Brandeis University and earning a master’s degree in architectural design from the University of California at Berkeley, Ong served as pastry chef at La Folie, Olive’s, Jean-Georges, Tabla and RM. Ong is also the author The Sweet Spot: Asian-Inspired Desserts with additional recipes featured in over twenty cookbooks to date.

In addition to numerous press accolades and television appearances including Iron Chef America, Ong was named “Rising Star Chef” by STARCHEFS.COM and one of the Top Ten Pastry Chefs in America by Pastry Arts & Design. Ong currently consults on myriad projects worldwide, most recently Sugar and Plumm in New York City.


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